Italian

Medium · Room Temperature

Octopus and Potato Salad

A bright, briny Mediterranean salad with tender braised octopus, buttery boiled potatoes, and a garlicky lemon dressing. Gianna keeps it clean and sunny, no cheese anywhere near the seafood.

Recipe by

Gianna Russo

The Vongole Veteran

Prep

15 min

Cook

1h 5m

Rest

25 min

Total

1h 45m

Method

Braise the Octopus

Rinse the octopus under cold water and check for any remaining grit or membrane. Bring a large pot of lightly salted water to a boil.

Plunge the octopus into the boiling water, then reduce heat to a gentle simmer. Cover and cook for 45 minutes until the octopus is tender when pierced with a knife.

Remove from heat and let the octopus cool in its cooking liquid for 20 minutes. Drain and slice the tentacles into 2-inch pieces.

Cook the Potatoes

Peel the potatoes and cut into 1-inch chunks. Add to a pot of cold salted water and bring to a boil.

Cook for 15-18 minutes until fork-tender but not falling apart. Drain and let cool slightly.

Make the Dressing

Finely mince the garlic cloves. In a small bowl, whisk together the olive oil, minced garlic, juice of the lemon, salt, and black pepper until combined.

Assemble the Salad

In a large bowl, combine the sliced octopus and cooled potato chunks. Pour the lemon garlic dressing over everything and toss gently to coat.

Tear the fresh parsley leaves and scatter over the salad. Add the capers and give everything one final, gentle toss.

Let the salad rest for 5 minutes so the flavors marry. Serve at room temperature or slightly chilled.

Nutri-Score

Fair balance

A–E · lower is better · score 8

Calories

316

per serving

High in salt · 2576mgHigh in protein · 22gLow sugar · 2gLow saturated fat · 3g

Protein

22g

Carbs

24g

Fat

15g

Sat. fat

Fiber

Sugar

Sodium

2576mg

Gluten FreeDairy FreePescatarianMediterraneanWhole30Low Carb OptionHeart HealthyDiabetic FriendlyAnti InflammatoryLow Saturated FatHigh ProteinBalanced MacrosOmega 3 Rich

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

TenderSilkyChewy

Aromas

BrinyHerbalCitrusGarlicky

Kitchen Equipment

Primary Tool

Large Pot

Large PotSmall BowlWhisk Chef Knife Cutting Board Strainer Wooden Spoon Serving Bowl

Counter FootprintMedium

Techniques

Braising Boiling WhiskingTossing

Safety & Storage

Cross Contamination

Use separate cutting boards and utensils for raw octopus. Wash all surfaces, hands, and tools thoroughly with hot soapy water after handling raw octopus to prevent cross-contamination with other foods.

Cooking Temperature

Ensure octopus reaches an internal temperature of at least 63°C (145°F) throughout to destroy harmful pathogens. The 45-minute simmer should achieve this, but verify tenderness throughout.

Storage

Refrigerate leftover salad within 2 hours of preparation. Store in airtight containers at 4°C (40°F) or below. Consume within 3 days for optimal quality and safety.

High Risk Population

Pregnant women, young children, elderly individuals, and immunocompromised persons should only consume octopus that has been cooked to safe temperatures and handled with strict hygiene to minimize risk of foodborne illness.

Handling

When handling live octopus or cleaning raw octopus, wear protective gloves and avoid contact with eyes, mouth, or open wounds. Thoroughly rinse under cold water to remove grit and membrane before cooking.

Pro Tips

Technique

When you pierce the octopus with a knife and it goes through like butter, you're there. Don't overcook it or you'll get rubber.

Substitution

If your fishmonger has already cooked octopus, use that and skip straight to assembling — just warm it gently first so it absorbs the dressing better.

Time Saver

Make the dressing while the octopus and potatoes cool. A little multitasking never hurt anyone, and the garlic needs time to mellow anyway.

From the chef

Tender braised octopus and buttery boiled potatoes dressed in a sharp lemon-garlic vinaigrette — this salad tastes like the sea and the sun at the same time, and it has no interest in being anything fancier than that. The trick is letting the octopus cool in its own cooking liquid so the texture stays supple, then tossing everything warm enough to drink up the dressing. Torn parsley on top, capers folded through, and you serve it at room temperature. My father brought octopus home from the boats at sunrise; by lunch this was on the table.

Gianna RussoThe Vongole Veteran

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TagsMediterraneanSeafoodOctopusPotatoLemonGarlicCapersParsleySummerPescatarian

AllergensMollusks

Source: generated · June 10, 2026